Paleo Stuffed Zucchini Flowers
Delight your taste buds with these Paleo Stuffed Zucchini Flowers—a delicate yet nutrient-packed appetizer that's as visually stunning as it is flavorful. This recipe combines fresh, vibrant zucchini blossoms with a creamy, dairy-free filling made from soaked cashews, zesty lemon juice, nutritional yeast, and fragrant herbs like basil and parsley for a rich, savory bite. The stuffed flowers are lightly dusted with almond flour and baked to golden perfection, delivering a crispy texture without the need for frying. Perfectly suited for gluten-free and Paleo diets, this dish is a gourmet treat that's healthy, wholesome, and ideal for special occasions or dinner parties. Serve them warm as a side dish or elegant starter that will wow your guests!
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Recipe Information
Ingredients
- 12 pieces Zucchini flowers
- 1 cup Raw cashews
- 2 tablespoons Lemon juice
- 1 clove Garlic clove
- 2 tablespoons Nutritional yeast
- 1 handful Fresh basil leaves
- 1 handful Fresh parsley leaves
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Almond flour
- 1 tablespoon Coconut oil
Instructions
Rinse the zucchini flowers gently under cool water and pat them dry with a kitchen towel. Carefully remove the stamens from inside each flower without tearing the petals. Set aside.
Soak the raw cashews in hot water for 15 minutes to soften them, then drain and rinse.
In a food processor, combine the soaked cashews, lemon juice, garlic clove, nutritional yeast, basil leaves, parsley leaves, olive oil, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste if needed.
Transfer the cashew mixture to a piping bag or a resealable plastic bag with one corner snipped off.
Carefully pipe the cashew filling into each zucchini flower. Do not overfill; twist the petals gently around the filling to keep it in place.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and brush it lightly with coconut oil.
Place the stuffed zucchini flowers on the prepared baking sheet. Sprinkle almond flour lightly over the top of the flowers for added texture.
Bake the zucchini flowers for 12-15 minutes, or until they are golden and slightly crisp on the edges.
Remove from the oven and allow them to cool for 2-3 minutes before serving.
Serve the stuffed zucchini flowers warm as an appetizer or a side dish. Enjoy!
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 13.7 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1851 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
